Chemopreventive agents in black raspberries identified

January 08, 2009

PHILADELPHIA - A study published in Cancer Prevention Research, a journal of the American Association for Cancer Research, identifies components of black raspberries with chemopreventive potential.

Researchers at the Ohio State Comprehensive Cancer Center found that anthocyanins, a class of flavonoids in black raspberries, inhibited growth and stimulated apoptosis in the esophagus of rats treated with an esophageal carcinogen.

"Our data provide strong evidence that anthocyanins are important for cancer prevention," said the study's lead author, Gary D. Stoner, Ph.D., a professor in the department of internal medicine at Ohio State University.

Stoner and his team of researchers fed rats an anthocyanin-rich extract of black raspberries and found that the extract was nearly as effective in preventing esophageal cancer in rats as whole black raspberries containing the same concentration of anthocyanins. This study demonstrates the importance of anthocyanins as preventive agents in black raspberries and validated similar in vitro findings. It is among the first to look at the correlation between anthocyanins and cancer prevention in vivo.

Stoner and his colleagues have conducted clinical trials using whole berry powder, which has yielded some promising results, but required patients to take up to 60 grams of powder a day. "Now that we know the anthocyanins in berries are almost as active as whole berries themselves, we hope to be able to prevent cancer in humans using a standardized mixture of anthocyanins," said Stoner.

"The goal is to potentially replace whole berry powder with its active components and then figure out better ways to deliver these components to tissues, to increase their uptake and effectiveness. Ultimately, we hope to test the anthocyanins for effectiveness in multiple organ sites in humans," said Stoner.

American Association for Cancer Research

Anthocyanins: Biosynthesis, Functions, and Applications
by Kevin Gould (Editor), Kevin Davies (Editor), Chris Winefield (Editor)

In recent years there has been an unprecedented expansion of knowledge about anthocyanins pigments. Indeed, the molecular genetic control of anthocyanins biosynthesis is now one of the best understood of all secondary metabolic pathways. There have also been substantial improvements in analytical technology that have led to the discovery of novel anthocyanin compounds. Armed with this knowledge and the tools for genetic engineering, plant breeders are now introducing vibrant new colors into horticultural crops. The food industry has also benefited from the resurgence of interest in anthocyanins. A greater understanding of the chemistry of these pigments has led to improved methods for stabilizing the color of anthocyanins extracts, so that they are more useful as food colorings....

The Anthocyanin Pigments of Plants
by Onslow, Muriel Wheldale (Author)

This is a pre-1923 historical reproduction that was curated for quality. Quality assurance was conducted on each of these books in an attempt to remove books with imperfections introduced by the digitization process. Though we have made best efforts - the books may have occasional errors that do not impede the reading experience. We believe this work is culturally important and have elected to bring the book back into print as part of our continuing commitment to the preservation of printed works worldwide. This text refers to the Bibliobazaar edition.

Anthocyanin: Webster's Timeline History, 1915 - 2007
by Icon Group International (Author)

Webster's bibliographic and event-based timelines are comprehensive in scope, covering virtually all topics, geographic locations and people. They do so from a linguistic point of view, and in the case of this book, the focus is on "Anthocyanin," including when used in literature (e.g. all authors that might have Anthocyanin in their name). As such, this book represents the largest compilation of timeline events associated with Anthocyanin when it is used in proper noun form. Webster's timelines cover bibliographic citations, patented inventions, as well as non-conventional and alternative meanings which capture ambiguities in usage. These furthermore cover all parts of speech (possessive, institutional usage, geographic usage) and contexts, including pop culture, the arts, social...

Anthocyanins as Flower Pigments: Feasibilities for Flower Colour Modification
by T. Mulder-Krieger (Author), Robert Verpoorte (Author)

The economic value of cut flowers is considerable. Because novelty is a driving force in this section of horticulture, the development of new flower varieties is of great interest. In this connection new colours are particularly important. Classical plant breeding has been able to produce a broad variety of colours and forms for flowers but with the tools for genetic engineering available, a new era for cut flower plant breeding has dawned. The present study reviews the various aspects connected with the molecular engineering of flower colours. The resuls achieved so far, bottlenecks and possible approaches in altering flower colours are discussed. The methods available for genetic modification of plants are briefly reviewed. This study concentrates on the anthocyanins. The...

Bioactive Heterocycles VII: Flavonoids and Anthocyanins in Plants, and Latest Bioactive Heterocycles II (Topics in Heterocyclic Chemistry)
by Noboru Motohashi (Editor)

Anthocyanins as Functional Food Colors Flavonoids in Sophora Species Quantitative Structure Cytotoxicity Relationship of Bioactive Heterocycles by the Semi-empirical Molecular Orbital Method with the Concept of Absolute Hardness The Chemistry of Bioactive Mesoionic Heterocycles Bioactive Phenothiazines and Benzo[a]phenothiazines: Spectroscopic Studies, and Biological and Biomedical Properties and Applications

Anthocyanins in Leaves, Volume 37 (Advances in Botanical Research)
by Kevin Gould (Editor), David Lee (Editor)

Anthocyanins are the pigments in leaves and fruits that give them their colour; for example, the red colour of strawberries, or red leaves in autumn. Although these pigments are especially prominent in the autumn foliage of deciduous trees and in the growth flushes of tropical rainforest plants, they are also found in the leaves of many species after exposure to environmental or biotic stresses. Although the control of anthocyanin synthesis in vegetative organs has long been studied, and is a model system in plant molecular genetics, potential functions of these pigments in leaves have been largely ignored. This volume pulls together new information from experts in the fields of genetics, biochemistry, molecular biology, physiological ecology and plant development, providing a platform...

Anthocyanins in Fruits, Vegetables, and Grains
by Giuseppe Mazza (Author), Enrico Miniati (Author)

This text is a comprehensive reference covering the chemistry, physiology, chemotaxonomy, biotechnology and food technology aspects of the anthocyanins. Topics discussed include types of anthocyanins, structural transformations, colour stabilization and intensification factors, biosynthesis and intensification factors, biosynthesis, analysis and functions of anthocyanins. An in-depth review of the literature discussing anthocyanins of fruits, cereals, legumes, roots, tubers, bulbs, cole crops, oilseeds, herbs, spices, and minor crops is included as well.

Bioactive Heterocycles VI: Flavonoids and Anthocyanins in Plants, and Latest Bioactive Heterocycles I (Topics in Heterocyclic Chemistry) (No. 5)
by Noboru Motohashi (Editor)

Heterocyclic chemistry is the biggest branch of chemistry covering two-thirds of the chemical literature and this book covers the hot topics of frontier research summarized by reputed scientists in the field.

The Anthocyanin Pigments Of Plants
by Muriel Wheldale Onslow (Author)

Ultrafiltration obtains different functional anthocyanin extracts.: An article from: Emerging Food R&D Report
by Food Technology Intelligence, Inc. (Publisher)

This digital document is an article from Emerging Food R&D Report, published by Food Technology Intelligence, Inc. on September 1, 2002. The length of the article is 555 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Ultrafiltration obtains different functional anthocyanin extracts.
Publication: Emerging Food R&D Report (Newsletter)
Date: September 1, 2002
Publisher: Food Technology Intelligence, Inc.
Volume: 13 Issue: 6 Page: NA

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